Potato Salad

Posted on June 6, 2018June 6, 2018

Ingredients

10 Kipfler potatoes, peeled

50ml Olive oil

Dash of red wine

15-20 Olives

1 Fennel, shaved finely

Method

Cut potatoes in half and roast until cooked. While the potatoes are still hot add the olive oil, red wine and olives and mix around on the roasting pan. Shave the fennel finely and add to the pan, serve immediately.